TasteToronto | One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto

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One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto

Easy

One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto

Emma Kula

Emma Kula

Instagram
One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto

Method

One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto 6 Steps

  • Step 1

    Slice your delicata squash into 1/2"-inch rings (they will be “half” rings since you’ve already sliced it lengthwise). Cut each of these rings in half again, so you have approximately 1"-inch pieces of squash. If you're using butternut squash, peel and slice into small 1/2"-inch cubes.

  • Step 2

    Make your pesto by combining the toasted pecans and the garlic clove in a blender or food processor. Blend until you have small pieces of pecan, then add in the remaining pesto ingredients. Blend until everything is combined and mostly smooth. Taste and add more salt or lemon if desired.

  • Step 3

    Bring a large pot or deep skillet of water to a boil and add 3 tablespoons of sea salt. Cook your pasta according to directions until al dente -- it should be slightly undercooked since it will finish cooking in the pot. Reserve 1 cup of pasta water, then strain the pasta and set aside.

  • Step 4

    In the same pot/skillet, heat 2 teaspoons of olive oil over medium. Add the sliced shallots and a big pinch of sea salt and cook for 2-3 minutes or until just starting to turn translucent. Add the sliced garlic, delicata squash pieces and another pinch of salt and stir. Cook over medium heat, covered, for 6-8 minutes or until the squash pieces are tender and browned. Stir the mixture occasionally to make sure that the shallots and garlic aren’t burning. Add your mushroom pieces and cook everything uncovered for another 5-8 minutes, until everything is browned and soft.

  • Step 5

    Turn your heat down to the lowest setting and add your cooked pasta to the veggie skillet. Add a few big scoops of the pecan pesto and mix to combine everything. Add pasta water slowly to loosen up the sauce (up to 2/3 cup) and continue to stir until the pesto is well distributed.

  • Step 6

    Remove from the heat, add fresh black pepper, top with arugula and red pepper flakes if desired and enjoy!

Tags:

Toronto Recipes

Pecan Pesto

One-Pot Vegan Pasta

Mushrooms and Pecan Pesto

One-Pot Vegan Pasta With Squash

Easy

One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto

Emma Kula

Emma Kula

Instagram
One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto

Yields:

Serves 4

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

Vegan

Ingredients

One-Pot Vegan Pasta With Squash and Mushrooms

  • 1/2 pound pasta of choice (I used gluten-free brown rice rotini)

  • 3 tablespoons sea salt, for the pasta water

  • 2 tablespoons olive oil

  • 4 cloves of garlic, peeled and thinly sliced

  • 3 large shallots, thinly sliced

  • 3 medium delicata squash, sliced lengthwise with seeds scooped out (or half of a large butternut squash, diced into small cubes)

  • 300 grams (about 2 cups) mixed mushrooms of choice, sliced/torn

  • Handful of arugula

  • Sea salt and black pepper, to taste

  • Chili flakes (optional)

Pecan Pesto

  • 1/3 cup toasted pecans, chopped

  • 1 garlic clove

  • 2 large bunches of basil (about 2 cups, packed)

  • 1 large handful of spinach

  • 1/3 cup olive oil

  • 1/2 teaspoon sea salt

  • Squeeze of lemon

Send list of ingredients to myself

Method

One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto 6 Steps

  • Step 1

    Slice your delicata squash into 1/2"-inch rings (they will be “half” rings since you’ve already sliced it lengthwise). Cut each of these rings in half again, so you have approximately 1"-inch pieces of squash. If you're using butternut squash, peel and slice into small 1/2"-inch cubes.

  • Step 2

    Make your pesto by combining the toasted pecans and the garlic clove in a blender or food processor. Blend until you have small pieces of pecan, then add in the remaining pesto ingredients. Blend until everything is combined and mostly smooth. Taste and add more salt or lemon if desired.

  • Step 3

    Bring a large pot or deep skillet of water to a boil and add 3 tablespoons of sea salt. Cook your pasta according to directions until al dente -- it should be slightly undercooked since it will finish cooking in the pot. Reserve 1 cup of pasta water, then strain the pasta and set aside.

  • Step 4

    In the same pot/skillet, heat 2 teaspoons of olive oil over medium. Add the sliced shallots and a big pinch of sea salt and cook for 2-3 minutes or until just starting to turn translucent. Add the sliced garlic, delicata squash pieces and another pinch of salt and stir. Cook over medium heat, covered, for 6-8 minutes or until the squash pieces are tender and browned. Stir the mixture occasionally to make sure that the shallots and garlic aren’t burning. Add your mushroom pieces and cook everything uncovered for another 5-8 minutes, until everything is browned and soft.

  • Step 5

    Turn your heat down to the lowest setting and add your cooked pasta to the veggie skillet. Add a few big scoops of the pecan pesto and mix to combine everything. Add pasta water slowly to loosen up the sauce (up to 2/3 cup) and continue to stir until the pesto is well distributed.

  • Step 6

    Remove from the heat, add fresh black pepper, top with arugula and red pepper flakes if desired and enjoy!

Tags:

Toronto Recipes

Pecan Pesto

One-Pot Vegan Pasta

Mushrooms and Pecan Pesto

One-Pot Vegan Pasta With Squash